If you like big warm spicy winter salads, try my Moroccan-Spiced Carrot & Chickpea Salad, or my North African Chicken & Couscous Salad.
Couscous, Feta & Pea Salad with a Naartjie Dressing
For the dressing:
2 cloves garlic, peeled and crushed
juice of two naartjies [tangerines]
juice of half a lemon
3 Tbsp (45 ml) white wine vinegar
½ tsp (2.5 ml) dry mustard powder
½ tsp (2.5 ml) paprika
1½ tsp (7.5 ml) cumin
1 tsp (5 ml) coriander powder
¾ cup (180 ml) olive oil
salt and freshly ground black pepper
For the salad:
3 cups (750 ml) couscous
2 Tbsp (30 ml) concentrated chicken or vegetable stock, or similar
boiling water for the cousous
1 x 400 g tin chickpeas, drained
finely grated zest of two naartjies
2 cups (500 ml) frozen peas, microwaved or boiled until just cooked
6 courgettes, thinly sliced
4 carrots, peeled and coarsely grated
a big handful fresh parsley, chopped
To garnish:
½ cup (125 ml) finely chopped mint and/or coriander
salt and pepper
3 'wheels' (about 210 g) feta cheese
2 Tbsp (30 ml) toasted sesame seeds, or a handful of toasted flaked almonds
Place all the dressing ingredients in a bowl and whisk together well. Set aside. Make up the couscous according to the packet instructions, adding the stock to the boiling water. Fluff with a fork to separate the grains, and allow to cool for a few minutes.
Tip into a large mixing bowl, and add the all the remaining salad ingredients, reserving half a cup of grated carrot. Pour over the dressing and toss again. Add salt and pepper to taste.
Now tip the salad onto a big, flat platter. Crumble the feta in a ring around the edge of the bowl, pile the remaining grated carrot in the middle and scatter generously with parsley and sesame seeds.
Serves 6-8
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